Pinsa - fluffy and aromatic

What makes Pinsa so special? Why is there so much hype? And how can we achieve that as well? Our team is asking these questions and we are here to answer them.

Pinsa is a type of flatbread made from sourdough and other flours with particularly long resting times. The sourdough makes the Pinsa light, the dough is soft inside and pleasantly aromatic. The long resting time makes the dough easily digestible, as no fermentation processes need to occur in the stomach. The dough is ripe before baking and thus does not burden the stomach. Flours such as wheat flour, rice flour, soy flour, as well as chickpea flour and other flours, contribute to the crispiness and crunchy edges. Rice flour can store a lot of water, which makes it crispy.

The difference between pizza and Pinsa lies in the dough preparation. Pizza dough is made from wheat flour, water, and yeast. Here, too, there are tricks for more crispiness (up to 20% semolina in the dough). And here, too, there is the possibility of long dough fermentation, which makes the dough more digestible and tasty. However, the essential difference between pizza and Pinsa is the flours used and the sourdough. The water content also varies greatly. While pizza dough usually has a water content of 60-70%, Pinsa starts at 80%.